Showing results (101-110 of 12,798) with videos related to

Sort By:
Pageof 1,280
Food Research International (Ottawa, Ont.)|June 2, 2022
Serum and urine metabolomics analysis reveals the role of altered metabolites in patulin-induced nephrotoxicitySaurabh Pal, Deviprasad Rendedula, Narendra Kumar Nagendla, et al.
Food Research International (Ottawa, Ont.)|June 2, 2022
Investigation of natural food fortificants for improving various properties of fortified foods: A reviewSiddharth Vishwakarma, Chandrakant Genu Dalbhagat, Shubham Mandliya, et al.
Food Research International (Ottawa, Ont.)|June 2, 2022
The effects of high pressure treatment on the structural and digestive properties of myoglobinQian Li, Hui Liu, Shuai Jiang, et al.
Food Research International (Ottawa, Ont.)|June 2, 2022
Que Zui tea ameliorates hepatic lipid accumulation and oxidative stress in high fat diet induced nonalcoholic fatty liver diseaseJin-Ke Zhang, Xiu-Li Zhou, Xiao-Qian Wang, et al.
Food Research International (Ottawa, Ont.)|June 2, 2022
Dietary polysaccharides from guavira pomace, a co-product from the fruit pulp industry, display therapeutic application in gut disordersNatalia Mulinari Turin de Oliveira, Bruna Barbosa da Luz, Vanessa Suzane Schneider, et al.
Food Research International (Ottawa, Ont.)|June 2, 2022
Structure modification and property improvement of plant cellulose: Based on emerging and sustainable nonthermal processing technologiesZhuorui Han, Hong Zhu, Jun-Hu Cheng
Food Research International (Ottawa, Ont.)|June 2, 2022
Emulsion gels loaded with pancreatic lipase: Preparation from spontaneously made emulsions and assessment of the rheological, microscopic and cargo release propertiesSaina Moayedzadeh, Asghar Khosrowshahi Asl, Sundaram Gunasekaran, et al.
Food Research International (Ottawa, Ont.)|June 2, 2022
Freeze-thaw-stable high internal phase emulsions stabilized by soy protein isolate and chitosan complexes at pH 3.0 as promising mayonnaise replacersZhi-Xuan Huang, Wei-Feng Lin, Yin Zhang, et al.
Food Research International (Ottawa, Ont.)|June 2, 2022
Ultrasound accelerates pickling of reduced-sodium salted duck eggs: An insight into the effect on physicochemical, textural and structural propertiesZhihui Yu, Haoran Guo, Chen Liu, et al.
Food Research International (Ottawa, Ont.)|June 2, 2022
Bacterial communities in home-made Doushen with and without chili pepperWeibing Zhang, Wenjuan Gong, Zhongming Zhang, et al.
Pageof 1,280